Why You’ll Love This Recipe

I love this recipe because it’s simple to make but tastes like something special. The combination of ranch seasoning and sharp cheddar creates a creamy, tangy sauce that perfectly coats every bite of pasta. It’s hearty, comforting, and family-friendly—ideal for busy nights or when I want something satisfying and crowd-pleasing. Plus, it’s easy to customize with different meats, vegetables, or cheese.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 oz (about 3 cups) pasta (penne, rotini, or elbow macaroni)
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen or canned corn (drained if canned)
1 packet (1 oz) ranch seasoning mix
1 cup shredded cheddar cheese (plus extra for topping)
1 cup sour cream
½ cup milk
1 tablespoon olive oil
Salt and pepper, to taste
Optional garnish: chopped fresh parsley or green onions

Directions

1. Preheat the Oven:
   I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or a light coating of olive oil.

2. Cook the Pasta:
   I bring a large pot of salted water to a boil and cook the pasta until al dente, following the package directions. I drain it and set it aside while preparing the rest of the ingredients.

3. Cook the Beef and Aromatics:
   In a large skillet, I heat olive oil over medium heat. I add the chopped onion and cook for 3–4 minutes until softened. Then, I add the minced garlic and cook for another minute until fragrant. I stir in the ground beef, season with salt and pepper, and cook until browned and crumbly. If needed, I drain any excess fat.

4. Add Corn and Seasoning:
   I stir in the corn and ranch seasoning mix, tossing everything together until evenly coated and flavorful.

5. Make the Cheese Sauce:
   In a separate bowl, I whisk together sour cream, milk, and 1 cup of shredded cheddar cheese until smooth.

6. Combine Pasta and Beef Mixture:
   I add the cooked pasta to the skillet with the beef mixture and pour the cheese sauce over it. I stir until everything is evenly coated in the creamy sauce.

7. Assemble and Bake:
   I transfer the mixture to the prepared baking dish and spread it out evenly. I sprinkle extra shredded cheddar cheese on top for that irresistible golden crust. I bake for 20 minutes, or until the casserole is bubbly and the cheese is melted and slightly browned.

8. Serve:
   I let the pasta bake cool for a few minutes, then garnish with chopped parsley or green onions before serving.

Servings and Timing

This recipe makes 6 servings and takes about 45 minutes total—15 minutes of prep and 30 minutes of cooking.

Variations

I sometimes make it lighter by using ground turkey or chicken instead of beef. For extra vegetables, I add diced bell peppers, peas, or mushrooms right into the beef mixture. When I want more heat, I sprinkle a pinch of crushed red pepper flakes or add diced jalapeños. I’ve also made it extra cheesy by adding a handful of Monterey Jack or pepper jack cheese to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the pasta with foil and warm it in the oven at 325°F (165°C) for 15–20 minutes or microwave individual portions for about 1–2 minutes. This dish also freezes beautifully—I assemble it without baking, wrap it tightly, and freeze for up to 2 months. When ready to enjoy, I thaw it overnight in the fridge and bake as directed.

FAQs

Can I make this ahead of time?

Yes, I assemble the casserole a day in advance, cover it tightly, and refrigerate. I bake it when I’m ready to serve.

Can I use a different type of pasta?

Definitely. I like rotini, penne, or elbow macaroni because they hold the sauce well.

Can I use homemade ranch seasoning?

Yes, I mix dried dill, parsley, garlic powder, onion powder, and salt for a homemade blend.

Can I make this gluten-free?

Yes, I use gluten-free pasta and check that my ranch seasoning is gluten-free.

How can I make it spicier?

I add crushed red pepper flakes or a few dashes of hot sauce to the beef mixture.

Can I use fresh corn instead of frozen or canned?

Absolutely! I cut fresh kernels off the cob and sauté them briefly before adding.

Can I substitute the sour cream?

Yes, I often use Greek yogurt—it keeps the same creamy texture with added protein.

Can I make it vegetarian?

Yes, I skip the beef and use black beans or lentils for a hearty vegetarian version.

Why is my sauce too thick?

I add a splash of milk while stirring if it seems too thick before baking.

What sides go well with this dish?

I love pairing it with a green salad, roasted vegetables, or garlic bread.

Conclusion

I love how this Cheddar Ranch Beef and Corn Pasta Bake combines everything I crave in a comforting meal—savory beef, creamy sauce, and melted cheese all baked together into a bubbling masterpiece. It’s hearty, easy to make, and always a hit with family and friends. Whether I’m cooking for a busy weeknight or hosting a casual dinner, this pasta bake never fails to deliver warm, satisfying flavor in every bite.